How to Tips for Candy Making!

Making candy is almost a lost art, which is a shame because homemade candy has a taste, feel and appreciation all its own. Follow these candy making tips for successful candy making.

Difficulty: Moderately Easy

Instructions

1. Syrup and Stirring:
   Stirring is an important key to good candy.
   1. Never Stir the syrup after the sugar is dissolved!
   2. Never allow the crystals to remain on the sides of the saucepan, but wipe them carefully away with a damp paper towel.
   3. Do not shake or move the saucepan while the syrup is boiling, or it may granulate.
   4. If the sugar grains, reboil, and use it for old-fashioned cream candy or plain sugar taffy.
   5. Use only the best granulated sugar for boiling and confectioner's XXX for kneading.

2. Fondant:
   1. Stir fondant constantly while melting, or it will become a clear syrup.
   2. Never melt fondant by placing the saucepan immediately on the stove, but use a double boiler over hot water.
   3. Make fondant one day, and make it into candy the next day.
   4. If melted fondant is too thick, add water very cautiously a few drops at a time.
   5. If your fondant grains, you have boiled it too long. Add water and boil again.
   6. If your fondant is soft, with a greasy gray cast, you have beaten it before it was sufficiently cool.

3. Preparation:
   1. Have everything in readiness before beginning.
   2. Use all flavorings as concentrated as possible.
   3. To cool candy, place it in a dry, cool place-not a refrigerator.

Tips & Warnings

• Anytime you are boiling sugar be very careful!